Preheat oven to 400 degrees F. Place Reynolds(R) Oven Bag in 13x9x2-inch baking pan. Add flour, peanut sauce and water to bag. Gently squeeze bag to blend ingredients; set aside.
Slice pork tenderloin 1-inch thick; sprinkle with salt and pepper. Add to oven bag. Turn bag several times to coat pork with sauce. Arrange pork in even layer in oven bag. Top with snap peas and bell pepper.
Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
Bake 12 to 14 minutes or until pork reaches 145 degrees F. on thermometer. While pork is baking, break up noodles and COOK according to package directions. Drain cooked noodles and place in medium bowl with 1 seasoning packet, sesame oil and green onions; stir to mix well. Carefully cut bag open.
Place 1/4 of noodles on each plate and top with pork, vegetables, and sauce. Sprinkle with peanuts and green onions. Drizzle with additional peanut sauce, if desired.
To remove silver skin from pork tenderloin: Insert the blade of a sharp knife underneath the silver skin, keeping the blade angled away from the meat as you cut along the entire length of the silver skin.
Look for Thai peanut sauce and sesame oil in the International Foods section of your grocery store.
To break up noodles without creating a mess, place noodles in a re-sealable bag; lightly pound with a can or mallet.
Substitute fresh broccoli florets for sugar snap peas if you like.
Per Serving: 570 calories;28.9 g fat;
47.6 g carbohydrates;
31.7 g protein;
49 mg cholesterol;
1261 mg sodium.